brunch #32: pad thai
N had never had pad thai so B cooked it for her. awwww. This necessitated a trip to Hong Kong Market where we bought things like Mochi Red Bean ice cream and purple yams and coconut vinegar, as well as tofu/bean sprouts/rice noodles, ie the things you need to make pad thai.
funny fact: when you say “pad thai” on the phone to your parents they may think you’re saying “pot pie.”
with all the toppings: bean sprouts, cilantro, lime, chili garlic sauce, pepper flakes, scallions, and a big knife
that overly-yellow drink to the left in my strangely yellow kitchen is in fact some riesling with peaches in it. put peach slices in a blender, dump into a glass of white wine. instant brunch drink!
we now also have chopsticks, so N can inexpertly drop her food into her lap at home as well as at the restaurant. Hurray learning curves!
B’s Mostly-Improv Pad Thai
(As is my norm, this is a delicious Chimera of about three different Pad Thai recipes, one being Alton Brown’s)
8 oz 10mm Thai rice sticks (noodles)
8 oz Extra-Firm Tofu
Soy Sauce
1 tsp Five Spice Powder
1/2 cup Mung Bean Sprouts
1/2 head Napa Cabbage
1/2 cup Roasted Peanuts, chopped
1/2 lb Shrimp, shelled and deveined
1/2 tsp Thai Chili Powder
4 tbl Sesame Oil
4 tbl Worcestershire Sauce
1/4 cup Fish Sauce
3 tbl Coconut Vinegar
1/4 cup Scallions, chopped
3 cloves Garlic, minced
1/2 bunch Cilantro, chopped
1. Wrap extra-firm tofu in tea towel, place in shallow dish, put a cast iron pan or another dish with about five pounds of weight on top. Keep this in the fridge for 12 hours. The tofu will release water, and become extra extra-firm. Remove tofu from the towel, return to shallow dish, and pour over a mixture of 1/2 cup soy sauce and five spice. Pour over more soy sauce until it is about half way up the side of the tofu. After fifteen minutes, flip the tofu, wait another fifteen, then remove it from the soy sauce mixture. Julienne.
2. Pour boiling water to cover rice noodles in a large bowl, allow to soak five minutes. Drain, then sprinkle with a tablespoon of sesame seed oil to retain moisture. Next, combine Coconut Vinegar, Fish Sauce, and Worcestershire Sauce with chili powder and simmer for 10 minutes.
3. Meanwhile, heat three tablespoons of oil in a wok over high heat. When the oil shimmers, carefully toss in the marinated tofu, cook for 1-2 minutes until golden, then scoop out into a side bowl. Next, add scallions and garlic, stir for a few seconds, then add in this order noodles, simmering sauce, cabbage, 3/4 of the sprouts, 3/4 of the peanuts, and finally shrimp. Stir until heated through and shrimp are pink. Toss into a bowl, accompany with lime wedges, hot sauce, cilantro, and remaining sprouts and peanuts.
one of the few times when that wok N inherited from Faine comes in handy.
